Best Slow Grilled Tequila Citrus Chicken Thighs Recipes

GRILLED CITRUS MARINATED CHICKEN THIGHS

Grilled Citrus Marinated Chicken Thighs image

Provided by Dave Lieberman

Time 55m

Yield about 6 servings

Number Of Ingredients 9

Ingredients

2 1/2 to 3 pounds chicken thighs, bone-in and skin-on, trimmed of excess fat
Kosher salt
Freshly ground black pepper
1/4 to 1/3 cup vegetable oil
1 lemon, zested and juiced
1 orange, zested and juiced
1 lime, zested and juiced
Few dashes cayenne pepper
10 sprigs fresh thyme

Steps:

Season the chicken thighs generously with salt and pepper. In a non-reactive baking dish large enough to hold all the chicken to marinate, whisk together the vegetable oil, citrus zests and juices, cayenne pepper and the thyme. Add the chicken thighs and turn to coat. Let marinate for at least 30 minutes or up to a couple hours in the refrigerator.
Preheat the grill. Remove the chicken from marinade and let excess drip back into dish. Place chicken on the hot grill, without overcrowding the pieces. Grill until fully cooked through, turning occasionally, about 15 minutes total, depending on how hot your grill is. Serve immediately.

GRILLED MEDITERRANEAN-INSPIRED CITRUS CHICKEN THIGHS

Grilled Mediterranean-Inspired Citrus Chicken Thighs image

Citrus/herb flavored chicken thighs. Serve with couscous or orzo and freshly steamed vegetables. I like to serve this with the Orzo with Parmesan and Basil recipe on this site by DODIEPAJER.

Provided by westcoastcook

Categories Chicken Thighs

Time 45m

Yield 2

Number Of Ingredients 6

Ingredients

¼ cup olive oil
2 medium lemons, juiced
2 cloves garlic, crushed
¼ teaspoon ground thyme
freshly ground black pepper to taste
½ pound boneless, skinless chicken thighs

Steps:

Whisk olive oil, lemon juice, garlic, thyme, and pepper together in a bowl and pour into a resealable plastic bag. Add chicken thighs, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes to 1 hour.
Preheat an outdoor grill for medium heat and lightly oil the grate.
Remove chicken thighs from the marinade and shake off excess. Discard the remaining marinade.
Cook until chicken is no longer pink in the center and the juices run clear, 4 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 417.3 calories, Carbohydrate 11.8 g, Cholesterol 69.8 mg, Fat 35.3 g, Fiber 4.8 g, Protein 20.5 g, SaturatedFat 6 g, Sodium 68.8 mg

SLOW-GRILLED TEQUILA-CITRUS CHICKEN THIGHS

Slow-Grilled Tequila-Citrus Chicken Thighs image

I got this from my charcoal grilling guide book. I just made a few little changes to it.. Just to make it my own. I will tell you now. They will not last long.

Provided by Bob Wakeman @bluecatfish1

Categories Chicken

Number Of Ingredients 12

Ingredients

16 - bonne in and skin on chicken thights
1 cup(s) orange juice, fresh
1/2 cup(s) tequila
4 tablespoon(s) fresh lime juice
2 teaspoon(s) olive oil, extra virgin
2 tablespoon(s) hot pepper sauce
2 tablespoon(s) diced garlic
3 teaspoon(s) kosher salt
2 teaspoon(s) oregano, dried
1/2 teaspoon(s) black pepper
2 teaspoon(s) dryed thyme and rosemary powder
2 cup(s) sweet white wine

Steps:

In a large mixing bowl add every thing but the chicken.With a wisk,mix every thing very well. Next in a large resalable bag add the chicken. Pour the marinade over the chicken, Remove all air,Close the bag and lay flat giving it a turn a few times. Put it in the fridge for 8 to 10 hours turning every so often.
Set up your grill for inderect heat. With a drip pan on one side. Wile the grill is heating up. Remove the chicken from the bag and put it on a plater . Lightly cover wit foil. you want the chicken at room temp for 20 to 30 min.
Pour the marinade into a large pan. Bring it to a boil. Let boil for 2-3 min to kill any bacteria.Then let it cool some. you will be using this to basted with. Put a drip pan onthe side of the grill that has no coles,pour in 2 cups of a sweet white wine.
Brush then oil the grate. put it on the grill. Put chicken over the drip pan and grill the chicken Turing every ten minutes. Keep the lid closed as much as possable..It will take 30 to 45 minutes for the chicken to grill.During the last 15 minutes baste with sauce..Serve hot or warm.